Scrambled Tofu with Bell Peppers and Onions

Ingredients

• firm tofu 5 oz
• bell peppers 1/2 cup diced
• onion 1/4 cup diced
• olive oil 1 tbsp
• turmeric 1/4 tsp

Method

1. Prepare the tofu. Drain the firm tofu and press it gently with paper towels or a tofu press to remove excess water. Once pressed, crumble the tofu into small pieces using your hands or a fork, resembling scrambled eggs.
   Tip: Pressing the tofu well helps it absorb flavors better and improves the texture.
2. Dice the vegetables. Wash the bell peppers and onion thoroughly. Dice the bell peppers into small, even pieces (about 1/2 cup). Dice the onion finely to measure about 1/4 cup.
   Tip: Cut vegetables uniformly to ensure even cooking.
3. Heat the pan and sauté vegetables. Place a non-stick skillet or frying pan over medium heat. Add 1 tablespoon of olive oil and let it warm up for about 30 seconds. Add the diced onions and bell peppers to the pan. Sauté for about 4-5 minutes until the onions become translucent and peppers soften slightly.
   Tip: Stir frequently to prevent burning and ensure even cooking.
4. Cook the tofu scramble. Add the crumbled tofu to the pan with the sautéed vegetables. Sprinkle 1/4 teaspoon of turmeric evenly over the tofu and vegetables. Stir well to combine all ingredients. Cook for another 4-5 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
   Tip: Turmeric adds color and a subtle earthy flavor, but avoid adding too much to prevent bitterness.
5. Season and serve. Taste the scramble and add salt and pepper as desired (not included in nutrition). Remove from heat and serve warm. This dish pairs well with toast, avocado, or fresh herbs for garnish.
   Tip: Adding freshly ground black pepper enhances the turmeric flavor.

Pro tips

• Press tofu well to avoid watery scramble and improve texture.
• Use a non-stick pan to prevent sticking and reduce oil usage.